Recipe from the book À la table d’Adelle
Yield: 6 to 8 servings as a side dish
1 540ml can cooked chickpeas (see note)
1 540ml can cooked white beans
1 540ml can cooked red beans
1 540 ml can canned or frozen corn kernels
6 green onions, sliced
2 yellow peppers, diced
1 red pepper, diced
90g (2 cups) finely chopped curly parsley
200g halloumi cheese, cut into cubes
180 ml (3⁄4 cup) olive oil
60 ml (1⁄4 cup) lemon juice
60 ml (1⁄4 cup) cider vinegar
1 C. tablespoon of Aleppo pepper
1⁄2 tsp. tbsp ground cumin
1 C. teaspoon salt
1. In a salad bowl, mix the legumes, corn, green onions, peppers and parsley well. To book.
2. In a skillet over medium-high heat, grill the halloumi cheese for about 1 minute on each side. To book.
3. Prepare the vinaigrette. In another bowl, mix all the ingredients using a fork.
4. Pour the dressing over the salad and top with the grilled halloumi cheese. This salad will be even better if you drizzle the dressing over it and let it sit 1 or 2 hours before serving. This will allow the legumes to soak up the flavors well.